Author: Janet Fletcher
Cinnamon-nut streusel tops an orange-scented muffin packed with cranberries and pecans-at every altitude, this is an unbeatable combination.
Author: Susan G. Purdy
Author: Tracey Seaman
Author: Nancy Baggett
Butternut squash melts into the polenta as it cooks for this creamy make-ahead dish. Once transferred to a baking dish, pressing chunks of creamy Fontina...
Author: Anna Stockwell
Author: Serena Bass
Author: Nathalie Dupree
Author: Ian Knauer
You can personalize these tea cakes if you like, substituting a pinch of cinnamon, allspice, or mace for the nutmeg or sour cream for the buttermilk.
Author: Toni Tipton-Martin
Author: Allison Kave
Author: Diane Elizabeth Brown
This no-knead loaf is made with a combination of whole grain rye and bread flours. Molasses and dark beer add warm notes that enhance the rich flavor of...
Author: Roxana Jullapat
Author: Melissa Clark
Author: Jamie Shannon
Author: Cynthia Paige Ward
Author: Renee Werbin
Author: Maggie Glezer
Author: Maggie Ruggiero
Known as wheaten bread in some parts of Ireland, this version of soda bread incorporates whole-wheat flour for a heartier crumb. Buttermilk adds a pleasant...
Author: Nancy Silverton
Author: Bon Appétit Test Kitchen
Author: Victoria Granof
Nick Malgieri, the director of baking and pastry programs at The Institute of Culinary Education in New York City, created this recipe exclusively for...
Author: Nick Malgieri
The ultimate holiday vacation cooking project: lasagna with two homemade sauces and layers of homemade pasta.
Author: Sue Li
These luscious cheesecake bars combine the best of several beloved desserts. This easy cheesecake recipe is even better after a night in the fridge.
Author: Tara O'Brady
Author: Monica Reinagel
Author: Bruce Aidells